SPINACH AND RED PEPPER-STUFFED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
- Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
- Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
- Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
- Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
- Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.
ITALIAN MOZZARELLA ROLL-UPS
Give the classic pig in a blanket an Italian twist by swapping out the frank for an ooey-gooey mozzarella stick, then rolling it up with pesto, prosciutto and roasted red pepper for the perfect party bite!
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 16 pieces
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
- Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.
- Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.
- Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks.
- Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.
SPINACH CHEDDAR HOLIDAY ROLLS
We layer spinach, sharp Cheddar and scallions on a sheet of refrigerated crescent dough, and stud it with roasted red peppers for a festive pop of color. Rolled into a log, sliced into rounds and baked until golden, these pinwheels resemble holiday wreaths, and will be a welcome addition to your holiday breadbasket without laboring over time-consuming dough.
Provided by Food Network Kitchen
Time 40m
Yield 8 rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F and line an 18-by-13-inch baking sheet with parchment paper.
- Unroll the crescent dough (do not separate into individual pieces) and pat into an 8-by-12-inch rectangle, gently pressing the seams closed. Brush evenly with the mustard and then then top with the spinach, Cheddar, scallions and peppers, leaving a 1/2-inch border all the way around. Sprinkle with 1/2 teaspoon salt.
- Starting with a short side, roll the dough sheet into a log. Slice into 8 pinwheels and transfer to the prepared baking sheet. Bake until golden, 18 to 20 minutes.
MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS
I just love these rollups. They are so easy to make and are quite tasty too. Sometimes I just enjoy them as is, without the sauce. -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
ROASTED PEPPER ROLL-UPS
I substituted red bell peppers for the roasted peppers and it was wonderful. You can also expirement with the type of bean you use for this recipe. The filling also makes a nice dip for crunchy vegetables or chips. exchanges: 1 1/2 starch, 1 fat
Provided by khah3765
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For the filling, in a blender container of food processor bowl combine the beans, cream cheese, basil, milk, garlic, and black pepper.
- Cover and blend or process until smooth.
- Stir in roasted sweet peppers.
- To assemble, spread about 1/3 c of the filling evenly over each tortilla to within 1/2 inch of the edges.
- Arrange spinach leaves over filling to cover.
- Carefully roll tortillas up tightly.
- Cover and chill roll-ups for 2 to 24 hours.
- To serve, use a sharp knife to cut roll-ups crosswise into 1 1/2-inch slices.
- Serve immedietly.
Nutrition Facts : Calories 207.1, Fat 7.2, SaturatedFat 3.4, Cholesterol 14.4, Sodium 481.7, Carbohydrate 27.5, Fiber 4.4, Sugar 2.4, Protein 8.5
CHICKEN MOZZARELLA ROLL-UPS
-Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- For each chicken, make a horizontal cut along one long side almost to the other side; leave chicken breasts attached at opposite side. Open breast so it lies flat; cover with plastic wrap and flatten to 1/4-in. thickness. Remove plastic wrap., Combine basil, pepper and salt; sprinkle over the cut side of each chicken breast. Top with red pepper strips and sprinkle with cheese. Fold in sides and roll up. Secure with toothpicks., Combine oregano, garlic powder and paprika; sprinkle over the top of each chicken roll. Place chicken in a medium or large ZIPLOC Brand Zip "n Steam Bag. Seal bag and place in microwave., Cook on high for 5-9 minutes or until chicken juices run clear. If needed, continue microwaving at 30-seconds intervals or until chicken is done. Let stand 1 minute before handling. Meanwhile, combine all Tomato Relish ingredients., Carefully open bag and remove chicken. Serve with Tomato Relish.
Nutrition Facts :
ROASTED RED PEPPER LASAGNA ROLL-UPS
Make and share this Roasted Red Pepper Lasagna Roll-Ups recipe from Food.com.
Provided by WonderMima
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil 8 lasagna noodles in salt water.
- In a blender or food processor puree walnuts, basil, pepper, cottage cheese, bleu cheese and garlic.
- Mix with the shredded cheese.
- Fill a mixing bowl with cold water and add each noodle to cool enough to handle.
- Smear each noodle with 1/8 of the filling and roll up.
- Repeat until all the noodles are done.
- In a small sauce pan melt butter, add flour and cook for 1 minute until bubbly, stirring continually.
- Add cream and milk, mixture will boil and thicken, remove from heat and add pepper, stir in gouda.
- Pour over roll-ups.
- Cover in foil and bake at 350° for 25 minutes. Until warmed through.
Nutrition Facts : Calories 572, Fat 35.1, SaturatedFat 18.7, Cholesterol 99.8, Sodium 532.8, Carbohydrate 40.2, Fiber 2.2, Sugar 1.7, Protein 24.6
THREE-PEPPER FETA ROLL-UPS
Great for a picnic, dinner party or tail-gaiting at the game! Really delicious! Cooking time is approximate and includes time to roast peppers. from Cooking Light
Provided by kittycatmom
Categories Lunch/Snacks
Time 40m
Yield 8 roll-ups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients. Line each tortilla with a lettuce leaf. Spoon 1/2 cup bell pepper mixture down center of each tortilla; roll up.
Nutrition Facts : Calories 271.1, Fat 8.7, SaturatedFat 3.9, Cholesterol 16.7, Sodium 577.3, Carbohydrate 39, Fiber 4.4, Sugar 5.8, Protein 9.1
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